ugh.. Kebabs are so gross. That sickly meat product that is usually over cooked so it's dry and hard and then doused in cucumber sauce... I'd rather have a cardboard burger from McDonalds. They're probably healthier for you.
My ultimate drunk snack was Leberkässemmerl with mustard. Leberkäse, literally, liver cheese, is actually a pseudo bologna but better and it's shaped into a loaf form and sliced and put on crusty kaiser rolls with good spicy mustard. It's pretty awesome.
Not if you eat the Austrian version of Kebab, which is a huge Puten-Kebab incl. salad in it and a really good mayonaise-ish sauce and a really sharp spice.
I have had this Puten-Kebab mostly in bigger restaurants, owned by Austrians of Turkish origin (people who were born here, but have Turkish parents). These restaurants are mostly 100% visited by Austrians and bursting because of business in there. They also know that Austrians like Puten-Kebab more than the original version.
On the other hand, you have the Kebab stands operated by Turkish immigrants who sell the stuff that you described and where you only find their relatives standing nearby and 1 Austrian customer every 3 days.
And, yes, the Leberkässemmel is always good - especially in the morning hours and in times like these when it's cold outside. Including mustard, pepperoni or pickles.
Another of my favorite German snackfoods is Currywurst with french fries doused in that curry ketchup (warm).
What you mean is actually the so called "Muas", or as my "master chef mom" makes it: "Äpflmuas" or "Kerschmuas" - incl. slices of apples or cherrys in it.
It's not "Apfelmus" in the direct sense, because that would translate into "apple sauce" - and that has not much to do with the dish.
This dish is very old and common in the Salzburg, Tyrol (also South) and Vorarlberg region. And you are right: If you eat a ton of it, you can get sick because there's usually a lot of butter or fat involved in cooking it. My grandma used to put in about 1/4 kilogram of butter when she made it 50 years ago. Your pancreas would have to argue with you after some time. It's like eating a 10-inch piece of Tiramisu at once ...
PS: I think the reason for the big amount of fat was because there were many farmers in the area 50 years ago and they worked hard. So, it was easy to cook and they needed all the fat because they had hard work on the fields and in the forests, chopping wood.
What you refer to as "Moos" is actually not eatable, because Moos is growing around trees, I think it's called "moss" in English.
